EP1987126A1 - Antimousse issu d'extrait de houblon - Google Patents

Antimousse issu d'extrait de houblon

Info

Publication number
EP1987126A1
EP1987126A1 EP07712965A EP07712965A EP1987126A1 EP 1987126 A1 EP1987126 A1 EP 1987126A1 EP 07712965 A EP07712965 A EP 07712965A EP 07712965 A EP07712965 A EP 07712965A EP 1987126 A1 EP1987126 A1 EP 1987126A1
Authority
EP
European Patent Office
Prior art keywords
antifoam
hops
hop
foaming agent
extraction
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP07712965A
Other languages
German (de)
English (en)
Other versions
EP1987126B8 (fr
EP1987126B1 (fr
Inventor
Raymond John Marriott
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Botanix Ltd
Original Assignee
Botanix Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Botanix Ltd filed Critical Botanix Ltd
Publication of EP1987126A1 publication Critical patent/EP1987126A1/fr
Application granted granted Critical
Publication of EP1987126B1 publication Critical patent/EP1987126B1/fr
Publication of EP1987126B8 publication Critical patent/EP1987126B8/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C3/00—Treatment of hops
    • C12C3/04—Conserving; Storing; Packing
    • C12C3/08—Solvent extracts from hops
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C3/00—Treatment of hops
    • C12C3/04—Conserving; Storing; Packing
    • C12C3/08—Solvent extracts from hops
    • C12C3/10—Solvent extracts from hops using carbon dioxide

Definitions

  • This invention relates to antifoam agents derived from hop extracts and especially the use of the antifoam agents in brewing.
  • Hops have long been a key flavouring and bittering agent in the production of beer. More recently solvent and CO 2 extraction of hops have provided hop components, especially the so-called ⁇ and ⁇ -acids, as more easily handled concentrates.
  • the extraction of hop fats and waxes using liquid CO 2 was first published by Sharpe, F. R., J. Inst. Brew., 1980, 86, 234-241. The subsequent move to supercritical CO 2 extraction has increased the relative level of hop lipids (fats and oils) and waxes obtained in the CO 2 extracts.
  • composition of wort and beer makes both products susceptible to foaming during processing. This is conventionally controlled either by mechanical means or by the addition of an proprietary antifoam compositions, especially antifoam compositions based on polymethylsiloxanes.
  • the present invention is based on the finding that the resins, lipids (fats and/or oils) and waxes that are the residue of solvent or CO 2 extraction of hops, form an effective foam suppressant, which is especially suitable for brewing due to its origin in a natural material which is an established beer additive.
  • an anti-foaming agent comprising a mixture of hop lipids, waxes and hard resins, which may be used in solid form or as an aqueous emulsion, depending on the temperature of the system in which foaming occurs.
  • the invention provides the use of a mixture of hop lipids, waxes and hard resins as an anti-foaming agent, especially in brewing.
  • the invention provides use of a mixture of hop lipids, waxes and hard resins as an anti-foaming agent in brewing by addition of the mixture in solid form to the brew kettle or by addition of the mixture as an aqueous emulsion to the fermenter.
  • hop wax has been published by Delanghe et al., J.Inst. Brew., 1969, (75), 445-449 and a similar paper by the same author appears in J. Sci. Food Agric, 1969, 20(10), 579-580. There is also a relevant paper by Knorr, F., Brauereitechniker. 1973, 25(17), 122 - 123.
  • the present invention makes use of what are known as the hard resins and lipids (fixed oils) and waxes, that is the resins, waxes, fats and oils, that remain at the completion of hop extraction procedures.
  • the present invention includes antifoam products comprising hard resins and fixed oils and waxes in the form obtainable by any extraction procedure. Extractions may conveniently be carried out using for example organic solvents, such as ethanol, or using either liquid or supercritical CO 2 .
  • the antifoam agent is composed of a mixture of hard resins, waxes and lipids (oils/fats), from which has previously been removed ⁇ -acids, optionally ⁇ - acids, and essential oils which can cause unwanted addition of bitterness or flavour.
  • the product typically contains, by weight: hard (polymerised) resins (fraction soluble in methanol) 10 - 25% oils and waxes (fraction soluble in hexane) 75 - 90%
  • the hexane soluble fraction is typically made up of, by weight: fixed oils 15 - 40% waxes 60 - 85% ⁇ -acids 0 -10 %.
  • the resulting product found by the present invention to be an effective antifoam agent, is a dark green-brown waxy extract, which is composed of a mixture of hard resins, waxes and lipids.
  • the residue of any procedure for solvent extraction of hops may be used.
  • the proportions of the components of the residue (and of the content of a, ⁇ -acids and essential oils) will vary depending on the solvent used for extraction.
  • carbon dioxide is now the solvent of choice, and the residue from liquid carbon dioxide extraction has been found to be especially effective for use as a foam suppressant in accordance with this invention.
  • ⁇ -acids and ⁇ -acids are typically removed separately by aqueous washes at different pH values - see for example US Patent 4844939 relating to recovery of components from carbon dioxide hop extractions (the entire disclosure of US 4844939 is incorporated herein by reference).
  • Essential oils are preferably extracted by molecular distillation (i.e. distillation at very low pressure), but steam distillation is a further option.
  • the alpha acid content of the initial extract is isomerised in situ, so that the alpha acids are actually extracted as the more desirable iso- alpha acids.
  • the residue of hard resins, fixed oils, waxes produced using the extractions described above may be added as an antifoam base directly to the brew kettle in the manufacture of beer, suitably at a rate of 2 - 10 g/hl (20 - 100 ppm).
  • this product is preferably dispersed in water as an aqueous emulsion before use.
  • An emulsion may be prepared by mixing the antifoam base with a suitable emulsifier (approved for food use) such as one of the fatty acid esters of sorbitan polyethoxylates (or polysorbates) commercially available under the trade name
  • Polysorbate 80 (TweenTM 80 - polyoxyethylene sorbitan monooleate) is effective at a weight ratio of 1 :1 to 4:1 (antifoam base:Tween 80) for dispersing this blend in water.
  • the resulting emulsion is stable and may be used at a rate of 10 - 40 g/hl in the fermenter.
  • the antifoam hop extract of this invention has been shown to be an effective substitute for conventionally used silicone antifoams, providing similar or better antifoam effect in comparative testing.
  • an improved fermentation rate has been observed using the hop antifoam.
  • Hops of the variety Target' were pelletised and subjected to extraction using liquid carbon dioxide at a pressure of 6.3 Mpa (63 bar) and a temperature of 1O 0 C for 7 hours.
  • the resin extract obtained was treated to isomerise the alpha acids content by the addition of magnesium carbonate, and the resultant iso-alpha acids removed by washing with aqueous KOH at pH 7.5 to leave "beta acid oil".
  • the beta acids were removed from the beta acid oil by a further wash with aqueous KOH to leave the oil extract.
  • the oil extract was distilled at 1.33x10 * Hpa (1 x 10 ⁇ 2 torr) and 9O 0 C to remove the essential oils, leaving a residue of hard resins, fixed oils and waxes.
  • This residue contained by weight 15% methanol soluble fraction and 85% hexane soluble fraction, of which 30% was hop lipids (triglycerides) and was found to be an effective antifoam base when utilized in brewing processes to suppress foaming.
  • a 10 hi kettle with an internal heater was filled with 8 hi of 100% malt liquor and 10 g/hl hop extract containing 50% ⁇ -acids. This was brought to a rolling boil. 5 g/hl of the hop antifoam base prepared in Example 1 was added and the boil continued for 90 minutes. No over-foaming of the kettle was observed, in contrast to the situation without antifoam. After fermentation and maturation the product was assessed for both taste and aroma and no "off-notes" detected in the final product.
  • a hop antifoam emulsion was prepared by blending by weight 75% of the hop antifoam base of Example 1 with 25% of Tween 80, and adding water and stirring to form an emulsion containing 10% by weight of the base in water.
  • a commercial lager beer with original extract of 16.9° plato was fermented in a conical fermenter with the addition of either 10 ppm silicone antifoam (control) or 400 ppm hop antifoam emulsion (40 ppm base component) for 96 hours.
  • the final extract was 2.12° plato in the control and 1.88° plato in the trial fermentation.
  • the antifoam effects of the silicone and the hop antifoam were similar, but the fermentation rate was higher in the trial with the hop antifoam, reaching a final alcohol content of 8.2% v/v compared with 8.08% v/v for the control.
  • the final pH of the control fermentation was 4.07 and the trial was pH 3.96. After maturation the beers were compared and proved to be similar in flavour and aroma.
  • a commercial light lager beer with original extract of 16.0° plato was subject to an attenuated fermentation in a conical fermenter with the addition of either 10 ppm silicone antifoam (control) or 400 ppm hop antifoam emulsion of Example 4 (40 ppm active base component) for 150 hours.
  • the final extract was 6.1° plato in both the control and in the trial fermentation.
  • the antifoam effects of the silicone and the hop antifoam were similar.
  • the fermentation rate was identical in the trial with the hop antifoam and the control with both reaching a final alcohol content of 2.4% v/v. and the final pH of the both trials was 4.24. After maturation the beers were packed and then compared and proved to be similar in both taste and aroma with no "off- notes" detected in the trial with added hop antifoam
  • Example 6 use of antifoam emulsion
  • a commercial top fermented porter was fermented in an open top fermenter with the addition of either 10 ppm silicone antifoam (control) or 400 ppm antifoam emulsion of Example 4 (40 ppm active base component) for 120 hours.
  • the trial with the hop antifoam showed the more vigorous fermentation rate but foam levels remained below that of the control throughout the fermentation.
  • the foam level remained below 20% of the wort volume for the first 48 hours of fermentation.
  • the beers were compared and found to be similar in both taste and aroma with no "off-notes" detected in the trial with added hop antifoam.
  • Ale wort with original gravity of 1.050 was subject to fermentation in a 10 hi open fermenter with or without the addition of 200 ppm hop antifoam emulsion (20 ppm active base component) for 96 hours.
  • the final gravity of the control was 1.012 and the batch with added antifoam was 1.009. No overfoaming was observed throughout fermentation in the trial with antifoam but the foam level in the control fermentation reached 30 cm.
  • the hop antifoam base comprising the hard resins, fixed oils and waxes obtained by solvent extraction of pelletised hops, and typically obtained by extraction of alpha acids, beta acids and essential oils from the whole hop extract, can be effectively utilized in brewing processes to suppress foaming.
  • the antifoam hop extract of this invention provides an effective natural substitute for silicone antifoam in brewing processes, with similar or better antifoam effect.
  • the improved fermentation rate which has been observed appears to arise because the presence of the hop lipids has a positive effect on yeast metabolism.
  • the hop antifoam base can be used in any type of brewing kettle configuration. It is preferably warmed before addition to the kettle to make it more fluid. The product can then be added directly to the kettle. Typical dose rate is 2 - 5 g/hl depending on the degree of foam control required. Products with high levels of foam producing substances such as hop acids and proteins will require dose rates at the higher end of this range. It is important that the active components are removed completely so that the foam stability in the finished beer is not compromised. This natural kettle antifoam will be removed with the trub and will not carry over into the wort stream.
  • the hop antifoam base is packaged in containers for transport to and storage at the place of use, typically accompanied by product safety sheets and instructions for use.
  • the base materials is conveniently packed in 10kg plastic pails, but alternative packaging systems can be used as convenient or appropriate for the user.
  • the hop antifoam emulsion can be used in conical fermenters and also in top fermentation. It is compatible with other types of aqueous antifoam emulsions such as those based on silicones.
  • the hop antifoam emulsion can be added to the wort as the fermenter is filled or with the pitching yeast. A further addition can be made to the surface of the fermentation mid-way through the fermentation if required. Typical dose rate is 10 - 40 g/hl depending on the product. Products with high levels of foam producing substances such as hop acids and proteins will require dose rates at the higher end of this range. It is important that the active components are removed completely from the finished beer. Yeast removes the majority of the active components by adsorption on to the cell wall and any remainder can removed by filtration.
  • the hop antifoam emulsion is packaged in containers for transport to and storage at the place of use, typically accompanied by product safety sheets and instructions for use.
  • the emulsion material is conveniently packed in 20 litre polydrums or in 1 ,000 litre IBCs (intermediate bulk containers), but alternative packaging systems can be used as convenient or appropriate for the user.
  • Hops and hop extracts have GRAS status.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un mélange de résines dures, de lipides et de cires obtenu par extraction par solvant de houblon, ledit mélange pouvant être utilisé de manière efficace dans des procédés de brassage pour supprimer la formation de mousse. Le mélange est généralement le résidu obtenu par extraction de houblon avec du dioxyde de carbone liquide ou d'autres solvants, suivie de l'extraction des acides alpha, des acides bêta et des huiles essentielles de l'ensemble de l'extrait de houblon. Le mélange de produits naturels est au moins aussi efficace que les antimousses à base de silicone et il a été montré qu'il améliorait les vitesses de fermentation du fait de la présence de lipides de houblon qui ont un effet positif sur le métabolisme de la levure.
EP07712965.8A 2006-02-24 2007-02-23 Antimousse issu d'extrait de houblon Active EP1987126B8 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0603770.9A GB0603770D0 (en) 2006-02-24 2006-02-24 Antifoam from hop extract
PCT/GB2007/050082 WO2007096673A1 (fr) 2006-02-24 2007-02-23 Antimousse issu d'extrait de houblon

Publications (3)

Publication Number Publication Date
EP1987126A1 true EP1987126A1 (fr) 2008-11-05
EP1987126B1 EP1987126B1 (fr) 2013-11-27
EP1987126B8 EP1987126B8 (fr) 2014-01-08

Family

ID=36178738

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07712965.8A Active EP1987126B8 (fr) 2006-02-24 2007-02-23 Antimousse issu d'extrait de houblon

Country Status (7)

Country Link
US (1) US20100055235A1 (fr)
EP (1) EP1987126B8 (fr)
AU (1) AU2007217150B2 (fr)
CA (1) CA2641795C (fr)
GB (2) GB0603770D0 (fr)
WO (1) WO2007096673A1 (fr)
ZA (1) ZA200807105B (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102009034465A1 (de) 2009-07-22 2011-02-03 Betatec Hopfenprodukte Gmbh Fermentationshilfsmittel sowie Fermentationsverfahren
JP6495310B2 (ja) * 2013-10-28 2019-04-03 トータリー ナチュラル ソリューションズ リミテッド 分画方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1006936A (en) * 1961-07-04 1965-10-06 Carlton & United Breweries Hop concentrate and process for the preparation thereof
US4104409A (en) * 1971-06-03 1978-08-01 Studiengesellschaft Kohle Mbh Production of hop extracts
FR2177798B1 (fr) 1972-03-09 1976-11-05 Bush Boake Allen Ltd
CA1047436A (fr) * 1974-06-11 1979-01-30 Brewing Patents Limited Preparation de l'huile de houblon
DE2627534A1 (de) * 1976-06-19 1977-12-22 Hopfen Extraktion Barth Gmbh & Hopfenextrakt
GB1557123A (en) * 1977-04-29 1979-12-05 Distillers Co Carbon Dioxide Method and apparatus for reparing extracts of hops and other materials
US4844939A (en) * 1984-02-28 1989-07-04 Kalamazoo Holdings, Inc. Separation of the constitutents of CO2 hop extracts
TW199905B (en) * 1992-02-03 1993-02-11 J E Siebel Sons Company Inc Method and composition for enhancing foam properties of fermented malt beverages
US5750179A (en) 1994-09-13 1998-05-12 Kalamazoo Holdings, Inc. Process for producing a water-soluble lipidic hop extract
JP4035164B2 (ja) * 1995-06-06 2008-01-16 ミラー ブルーイング カンパニー ケトル ホップエキス及びそれらの使用
US5917093A (en) * 1997-11-13 1999-06-29 Miller Brewing Company Purification of α-acids and β-acids
DK1299521T3 (da) 2000-06-30 2006-07-10 Steiner Inc S S Forbedringer af öls bitterhed
US20040115307A1 (en) 2002-08-28 2004-06-17 Boyd James F. Effervescent hop tablet

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2007096673A1 *

Also Published As

Publication number Publication date
ZA200807105B (en) 2009-07-29
CA2641795A1 (fr) 2007-08-30
CA2641795C (fr) 2014-04-29
GB0603770D0 (en) 2006-04-05
GB0703575D0 (en) 2007-04-04
GB2435474A (en) 2007-08-29
AU2007217150A1 (en) 2007-08-30
WO2007096673A1 (fr) 2007-08-30
EP1987126B8 (fr) 2014-01-08
EP1987126B1 (fr) 2013-11-27
US20100055235A1 (en) 2010-03-04
AU2007217150B2 (en) 2012-09-06

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